Junior Kuppanna, which has always believed that there is something special about the simplicity and authenticity of South Indian cuisine, has created a dining experience that truly captures those qualities. With the launch of ‘Junior Mess,’ the aim is to take customers back in time and provide them with a taste of the traditional mess-style dining that has been a part of South Indian culture for generations.
The traditional way of serving at Junior Mess is a tribute to the mess-style dining that has been a part of South Indian culture for generations. The tagline of Junior Mess, “Ithu Namma Bench kadai,” encapsulates the authenticity of mess-style dining, providing customers with a nostalgic and modern experience.
Junior Mess is a business venture of Junior Kuppanna Kitchens Pvt Ltd, the promoters and family behind the iconic Junior Kuppanna brand. The first mess was inaugurated by Mr. CK Kumaravel, Founder and CEO, Naturals Salon along with the promoters and well wishers on 17 April. The company plans to open 50 more such outlets across Tamil Nadu in the next three years.
The decor of the outlet is simple and basic, while reminiscing the nostalgia of olden times with the wooden benches and tables. Food prices begin from Rs. 20 onwards for a portion of idli and Rs. 30 for a parotta while a plain biriyani starts at Rs. 190. The first outlet of Junior Mess is located at New no. 133, Old No 67, Royapettah High Road, Mylapore, Chennai (near Jammi Buildings).
The size of the Indian Quik Service Restaurant (QSR) market is estimated to be Rs. 135,000 Cr. (USD 16.72 Bn) and is expected to double by 2028 according to market estimates. The western food -styled QSR chains in India are led by the likes of McDonalds, Dominos, Pizza Hut, Subway among others while the traditional, regional chains like Junior Kuppanna, Adigas, Haldirams, Kamats, etc. are usually restricted to their home geographies. Very few Indian food chains have gone international in the past 30 years though this is rapidly changing.
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